The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


edh's picture

Lilacs, sourdough, and chlorine

May 27, 2007 - 10:21am -- edh

Hi all,

Browndog; I loved your blog entry of lilacs etc! We must be about 2 weeks behind everyone else; the lilacs are still just the tiniest buds here.

On a bread-ier note, some one wrote in a while ago asking if using the water from a Britta filter would be ok for a sourdough starter. I don't remember who it was, but if you're reading this, NO!

CountryBoy's picture

Floyd in SF

May 23, 2007 - 5:45pm -- CountryBoy

Floyd, I looked for your message but can't find it now so herewith in anycase. I asked my wife who was a lab technician about your experiment and she says yes to your experiment.  The air we breathe is not pure oxygen but a soup which is a mixture of a whole lot of different stuff including bacteria and chemicals, etc..  That soup is what helps make big redwoods out there in CA and other types of trees here in NYS with me and mountaindog.

smudge's picture

Moving home stress?

April 20, 2007 - 7:05am -- smudge

I tend to keep my starters in the same jars for around 4 - 6 weeks or so (refreshingly weekly, and living in the fridge). I transplant them to nice clean, sterilised jars when things start to look a bit unhealthy - but I find that they take a little while to get over the shock of moving home and aren't as lively the first week or two. Has anyone else found this? Should I be using a clean jar every time I refresh?



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